A day without meat?

Happy World Vegetarian Day loyal blog followers! I know that I have been on bloggin' hiatus for a while but wanted to alert all of you to the holiday upon us on this 1st day of October. Oct. 1st is a day to put down the meat and pick up the veggies. I have been vegetarian pretty much since the kids were born. At first I did it to lose the weight that I gained during the pregnancy and now that most of the weight is gone, I continue to choose a vegetarian diet because I just don't miss meat that much. I have always said that if a strong meat craving comes over me then I will give in, but as of yet that craving hasn't hit. While completely giving up meat is a choice that most people don't feel ready to make, simply choosing to reduce your meat consumption has both beneficial health and environmental effects. So why not choose today to be one day in which the fruits, veggies, and grains take center stage on your plate. Here is a recipe for black bean, swiss chard, and acorn squash chili. I am going to make this tonight with some cornbread and if you're in the neighborhood go ahead and stop by for a bowl! I'm sure Conner and Lizzie would be happy to teach you how to eat chili with your hands.

Black bean with butternut squash and swiss chard chili (from Epicurious):
Ingredients:

• 2 tablespoons olive oil
• 2 1/2 cups chopped onions
• 3 garlic cloves, chopped
• 2 1/2 cups 1/2-inch pieces peeled butternut squash
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 3 15-ounce cans black beans, rinsed, drained
• 2 1/2 cups vegetable broth
• 1 14 1/2-ounce can diced tomatoes in juice
• 3 cups (packed) coarsely chopped Swiss chard leaves (from 1 small bunch)

Heat oil in heavy large pot over medium-high heat. Add onions and garlic; sauté until tender and golden, about 9 minutes. Add squash; stir 2 minutes. Stir in chili powder and cumin. Stir in beans, broth, and tomatoes with juices; bring to boil. Reduce heat and simmer, uncovered, until squash is tender, about 15 minutes. Stir in chard; simmer until chard is tender but still bright green, about 4 minutes longer. Season to taste with salt and pepper. Ladle chili into bowls and serve.